Mini White Chocolate Mousse Cakes with Red Berry Glaze
Creamy white chocolate mousse on a chocolate biscuit base, topped with a shiny red berry glaze — a no-bake dessert that’s as delicious as it is beautiful.
Ingredients
For the base:
- 1 cup 100 g chocolate biscuits, crushed
- 3 tbsp unsalted butter melted
For the white chocolate mousse:
- 1 cup 240 ml heavy cream, chilled
- 4 oz 120 g white chocolate, finely chopped
- 4 oz 120 g cream cheese (or mascarpone)
- 1 tsp vanilla extract
- 1 tbsp powdered sugar
For the red berry glaze:
- 1 cup 150 g mixed red berries (fresh or frozen)
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp gelatin powder or agar-agar for vegetarian version
- 2 tbsp water to dissolve gelatin
To decorate:
- Fresh red currants or raspberries
- Dark chocolate curls or shards
Instructions
- Prepare the base: Combine crushed biscuits and melted butter. Press into the bottom of silicone molds or ring molds. Chill for 15 minutes.
- Make the mousse: Melt white chocolate (double boiler or microwave).
- In a bowl, beat cream cheese, vanilla, and powdered sugar until smooth.
- Whip heavy cream to soft peaks and fold into the white chocolate mixture.
- Assemble: Pour mousse over the chilled biscuit base, smooth the tops, and refrigerate for 2–3 hours until set.
- Prepare the berry glaze: Simmer berries with sugar and lemon juice for 5 minutes, then strain to remove seeds.
- Dissolve gelatin in water, stir into warm berry purée, and let cool slightly.
- Add the glaze: Pour over the chilled mousse layer and refrigerate for at least 1–2 more hours.
- Decorate & serve: Top with chocolate curls and fresh berries just before serving.